Smoked Beef Short Ribs
Short ribs are seasoned with a dry rub and then smoked in hickory at 250F. After four hours the ribs are basted in sauce and cooked another two hours until fork tender.
Ingredients
- For the Dry Rub
- 2 tbsp black pepper For the Dry Rub
- 1 tbsp kosher salt For the Dry Rub
- 1 tbsp granulated onion For the Dry Rub
- 1 tsp celery salt For the Dry Rub
- 1 tsp Mexene Chili Powder For the Dry Rub
- 2 lbs Beef Short Ribs
- 1/2 cup apple juice
- 1/2 cup Barbecue Sauce Head Country Hot works great.
Instructions
- Combine the dry rub ingredients and season the ribs
- Smoke the beef ribs at 250F. Spritz with apple juice every two hours.
- After four hours baste the beef ribs in barbecue sauce.
- Cook another two hours or until the ribs are fork tender.